The morning news. [volume] (Savannah, Ga.) 1887-1900, 1887-06-05
NEW YORK RESTAURANTS.
THE WAY THOUSANDS OF BUSI-
NESS MEN ARE FED DAILY.
Deadbeats are Treated = TIL.

CirdleS.
New York, June 4.-Nothing impresses
stranger more with an idea of the vast
ness OF New York than the scenes from
midday to . O'Clock in the afternoon at the
great feeding places where the multitudes
take their luncheon. The sights at the
o'clock dinner hour and at midnight,
when the night workers dine, are almost as
impressive. Breakfast in nearly all the
great eating places is very tame affair as
to the number of customers The great
of humanity in the metropolis doesn't
BAR to the stranger to breakfast at all
xa2 O'Clock, however, the appetities of the
~ million and more workers in the heart
1he city and the 100000 transients who
& &in New York every day begin to assert
themselves and the rush begins. Five thou
sand well-dressed men besiege the rotunda
of the Astor House and struggle to pre-
empt the high stools at the lunch counters.
Men stand behind the seats of those who are
eating and wait quarter of an hour for the
fortunate occupant of seat to finish his
luncheon. The shouts of waters calling out
their orders blend with the noise of the CON
yersation of the hundreds at the tables, and
the confusion is anything but pleasant to a
Western man accustomed to eating at mid
day in the comparative quiet of dining
room. The average New York business
man claims to eat a light luncheon at mid
day, but the gallons of clam chowder aud
the dozens of great roaStS carved on xhe
lunch counters and served TO customersf are
evidence that they cat pretty heartily feven
at the luncheon hour. One not very extern
zSsHise dining-room on Fulton street. which
ers to a cheaper class of trade, feeds ), 900
Rple day and 1000 of these eat at the
cheon hour. The average seost of their
hl is 25c Most of them a& clerks and
ployes at limited wages fNearly every
the proprietor of the place has to con
I'd with a deadbeat. tast week one of
the fraudulent fraternity called at the eat
ing house above mentioned, ate an expen-
sive meal and ran out of the restaurant
without paying. Two walters pursued him
He lodged in and out of a saloon ON the OPP
posite side of the street, and one waiter in
attempting to overtake him, ran into a cost
ly plate glass window and broke it. He
finally caught ais man, and the other waiter
ran up ,and struck at the deadbeat, who
lodged and lot the blow land in the facao
The waiter VINO had caught him. The fraud
"a; capped, but was again captured and . rfos
E ssional sIugger, who is a FREUD of ~
staurant -keeper, attempted to pan1k f]3a
&ptured man, who again dodgedniad 1t the
&pw fad on spectator, who WaN knocked
pwn a cellar opening aud l1o1t mt
Ferybody rushed to the laftef '9A<ae. The
bud escaped and whsn IT, s1x1ioeinent
ID subsidized three witneauas ~ tbs melee
ttnd that they had beeu nokted of their
ld watches by pickpceket1
Pc res 1aurantstA ~ Np5h Every day
poo persons ~ lhere, The majority of
I'm at iheE1itl11yz fnuna, and each year the
pprietexN lixt1s 1zo0, 300 as their profits.
re De- ocE, very hour in the year,
~ Er4t tAe early hour of o'clock
when the traders on Wash
- Come in for their breakfasts,
exaiil 5pectacle.
mate sIs6nting houses in the vicinity of
''-ock Exchange, on Wall street, do a
~ -iendous business, and no surprise is
Nnifested when a Spectator, who has been
lunching on soft shell crabs at SOC. and q
small bottle of champagne at 81 IS, goes
over to the lunch counter and takes a l0c.
sandwich and glass of beer. The waiter
ahd his fellow guests know from the nature
of his orders for luncheon that the specula-
tor has become loser on the maket: but
losers are so common that his reduced cir
cumstances excite no comment.
Three Spanish restaurants on Maiden Lane
cater to the Spaniards and Cubans in the
great tobacco houses thereabouts. They are
crowded at the luncheon. hour with dark
featured, black-noustached men, eating ex-
treniely torrid dishes, dear to the palate of
the average Spaniard, Friioles (beans), tar
italics meal cakes and tomales, the base of
which are hashed chicken They are baked
in corn huslzs. Nearly every dish served in
these Spanish restaurants is hot with the lit
tie peppers SO esteemed by the Spaniards
The Italian district has comparatively
few restaurants, and they do not begin brisk
business until evening The prices of the
various articles of food are very low, but
the quality is not so bad as a novice would
expect. The idea that every Italian eats
macaroni is erroneous Residents of GER
tain sections of Italy eat rice instead of
macaroni, and their idiom for Come and
dine with me" is II should be pleased to have
you eat rice with me-"
,z..1sHhe Chinese eat little at the midday meal
n their luncheon restaurants on Mott and
ID streets are much on the plan of the
.antry grocery or bakery whose patrons
IS frugal repaSts from the counters. A
Nall, white sausage filed with minced
e cken meat is highly esteemed by them as
midday tidbit
The women workers of New York as a
BE carry their uncheons with them There
N only two or three places down town ex-
Dnsively patronized by lady lunchers and
ley are the high-salaried women of the
Sore prosperous houses. One of the best
Atrons of a chop house on Franklin street,
pe door east of Broadway, is a lady of
lendid form, who works at high salary
5 tTyer-on of cloaks in one of the large
buses in that vicinity.
E The guards and conductors on elevated
rains have to eat their luncheons standing
y their posts, and it is amusing TO hear them
tfy to call station and gup down sand
witch in the same breath. Printers ON even
ing papers have no time to lunch They
seize a morsel of food and eat us they work
at their cases. The hunger at midday of a
day worker does not compare with the de-
sire for food at midnight of night toiler
Printers on morning papers are given time
for midnight luncheon, aud a famous res
-v taurant on Newspaper row is crowded with
them at 10 O'Clock p. m. Two of the great
newspaper Offices have lunch quarters at
tached to the composing rooms, where the
printers get wholesome food, for which they
pay at the end of the week
In the dry goods district of New York are
a great number of English chop houses
where at the luncheon hour congregate the
statesmen and commission brokers of the
trade. They eat expensive dishes and are
profitable customers in the busy seasons, but
when the dull trade of June sets in they
order very modestly and smoke and drink
sparingly. A curious feature of Pearl street
Is place kept by person nicknamed Beef
steak John lie made reputation during
the war selling pork and beans and coffee.
Rivals in his line sprang up, and he made a
specially of cheap steak and onions, He
has prospcred so well that other Beefsteak
Johns have sprung up over the city.